Meenzer

That's not a very nice pet name for CT.

http://www.guardian....-cup?CMP=twt_gu Can't quite decide if this is a good thing or not...

Merveilleux!

I hear if you mop up a calorie with bread and butter, it stops being a calorie.

Obertan

Some people feel content pouring olive oil on shit and calling it pukka their whole lives.

There's nothing healthier.

OK, even I'm feeling a bit guilty now. Going to get some prawns out to defrost for tonight's offering, the trusty "paella" from Ainsley's Meals In Minutes. The inevitable tweaks: Ditch the vegetable oil and smoked ham, replacing it with 100-125g of cubed chorizo, slowly fried in a dry pan to release its own oil before the onions are added. Much tastier. And if using stock cubes (as I will be), you can easily use half as many as usual (with the same quantity of water) to seriously cut down on the salt - there's plenty of flavour in there from the chorizo, paprika and co. already. (Since it's a nice easy evening meal, I'll even forgive the fruity "Ooh, how about a glass of Rioja?". What a wally that man is. )

3-5 cheesecake portions, garam masala sauce, packet of tagliatelle, sorted.

She's legit: http://en.wikipedia.org/wiki/Paula_deen Amazingly, she announced last year that she has type 2 diabetes.

Meanwhile, we sing "Don't sell Cabaye" to the tune of bloody "Achy Breaky Heart".

Seems like the French clique is causing unrest among certain other Frenchmen... @MiguelDelaney: Wenger: "We are not after any French player, you can forget that... they go to Newcastle." ‏@johncrossmirror #afc Wenger says unfair clubs like Newcastle can make wholesale changes. Unfair on clubs who have already played them twice

Djokovic seems to be back in scary form.

Here's one for you CT:

I think Craig Levein tried that with Scotland.

Not too sure about the vinyl fetishist who made the video, but cracking choon.

:lol:

Given your initial confusion, it seemed more important to stress that marsala was a liquid and not a powder, for your saucepan's sake. The nature of the liquid was secondary at that point. Glad you're glad, anyway!

Keep planning to go and see Les Mis then him indoors cries off because he's too tired after work. (Bloody commuters with real jobs, what do they know?) I assume it'll still be in the cinemas for weeks and weeks though.

Aye, same logic with Cisse wasn't it? Tracked him for ages.

"...so when the recipe asks for Iberian jamón, can I just use Korean ramen?"

Really must get myself down to this place. Within 10 minutes' walk and I still haven't gone in nearly seven years of living around here. http://www.italianfoodexpress.co.uk/index.php?option=com_content&view=article&id=46&Itemid=54

NB. The sauces contained therein aren't "clotted" either.

Not entirely, the word itself just refers to any kind of spice mix in Indian subcontinent cuisine - hence garam masala, chaat masala etc. The use of the term in bastardised recipes like "chicken tikka masala" is a bit of a puzzler though (and, all piss-taking aside, I'm not surprised it confuses some people when it comes to cooking). I suppose it's because the sauce involved is based on a "masala + cream/other ingredients" mix. CT food porn